Tarte aux Prunes Prune Plum Tart
DessertMartine Bertin-PetersonPies & TartsRecipesTaste

Tarte aux Prunes – Prune Plum Tart Dessert for Fall

This recipe for Tarte aux Prunes – Prune Plum Tart is simple to make and will have your guests asking for second helpings.

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Braised Short Ribs Fall Recipe
BeefMain CourseMartine Bertin-PetersonRecipesTaste

Braised Short Ribs a Hearty Recipe for Autumn

Braised Short Ribs is a dish that your guests will love. It is a great weekend meal, as it can be made in advance and reheated.

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Roasted Butternut Squash Soup Recipe
Martine Bertin-PetersonRecipesSoupTaste

Roasted Butternut Squash Soup a Recipe for Fall Weather

Like many soups this one is easy to prepare. The butternut squash (or other variety) gives it a hearty flavour without being too filling. Roasting the squash adds a richer flavour.

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Zucchini Basil Veloute Soup Recipe
Martine Bertin-PetersonRecipesSoupTaste

Late Summer Soup: Zucchini and Basil Velouté

This recipe for Zucchini, Basil Velouté is suitable for even the most novice of cooks. As there are only a few ingredients, small, sweet zucchini and fresh basil are key. I like to serve this soup chilled with a dollop of creme fraiche and snipped basil on top.You could add croutons or diced zucchini instead. Not counting calories? Add a cup of half and half to the chilled soup before serving. The bright green color and luscious texture make this a lovely starter for a dinner party or a family meal.

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Gazpacho recipe Gout et Voyage
Martine Bertin-PetersonRecipesSoupTaste

Refreshing Gazpacho is a Perfect Recipe for Hot Summer Days

Summer is the time to make gazpacho, the ingredients (tomatoes, cumbers, peppers) are in season and you don’t need to turn on the stove. This soup is super easy to make. Its a terrific option when you don’t feel like cooking and it’s hot outside.

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Spring Pea Soup
Martine Bertin-PetersonRecipesSoupTaste

An Easy Recipe for Spring Pea Soup

The markets of Provence literally spring to life at this time of year with fresh asparagus, young lettuces and the first peas of the season. To celebrate the season of rebirth after a cold winter enjoy this recipe for Spring Pea Soup.

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duck-confit recipe @Goutetvoyage
Main CourseMartine Bertin-PetersonPoultryRecipesTaste

A warming winter recipe – Duck Confit

I held a terrific Goût et Voyage cooking class/dinner party this past Saturday night. My clients have a beautiful home and were gracious hosts. Our meal started with tapenade noire on baguette slices and Champagne. The salad featured wine poached pears, endive, gorgonzola and walnuts with a pear vinaigrette. The main course starred …

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Cranberry, Pistachio and White Chocolate Biscotti @Goutetvoyage
Cakes & CookiesMartine Bertin-PetersonRecipesTaste

Cranberry, Pistachio and White Chocolate Biscotti for the Holidays

Biscotti are not too sweet- especially for those trying to limit their consumption of sugary cookies and candies- and are really good with a cup of hot coffee or tea.

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Wild Mushroom Bisque #TastesofProvence @GoutetVoyage
Martine Bertin-PetersonRecipesSoupTaste

Recipe for Wild Mushroom Bisque

As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. Sturdy vegetables available in the late fall and winter such as squash, root vegetables, broccoli and cauliflower often combined with dried legumes and mushrooms lend themselves to a slow simmer on the stove top. Making soup is a satisfying Sunday afternoon activity.

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financier aux courgettes @GoutetVoyage
AppetizerMartine Bertin-PetersonRecipesTaste

A perfect late summer appetizer – Financiers aux Courgettes (Zucchini Financiers)

Financiers aux Courgettes – little zucchini cakes – fit the pot luck bill perfectly. Typically in French cuisine, a financier is a small, airy cake, often with an almond flour base, that is eaten for dessert. I prefer savoury financiers which lend themselves to a myriad of combinations – sausage and cheese, spinach and cheese, olive, walnuts and cheese

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